I haven't been to proper yum cha in soooooo long. And despite lots of delicious food at the Langham buffet i went to this week (chocolate Naan anyone?), the shu mai were mushy and flavourless. Remedy: make my own!
To be honest, one might say i've never had much luck making dumplings. One new year i made pot stickers which stuck irrevocably to the pot, and a mushy, squishy shu mai, and have made xiao long bao that, despite being tasty, looked and had a texture more akin to steamed pork roll. Since then i've learnt that shu mai filling should never see the inside of your food processor! And with these shu mai, i didnt have to worry about getting the dumpling skin right.
